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Characteristics of gaeryangmerou wine deacidified by a malic acid-degrading yeast

사과산 분해 효모에 의한 개량머루주의 감산 특성

  • Kim, Chan-Woo (Fermented Food Science Division, National Institute of Agricultural Sciences) ;
  • Kang, Ji-Eun (Fermented Food Science Division, National Institute of Agricultural Sciences) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Institute of Agricultural Sciences) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, National Institute of Agricultural Sciences) ;
  • Kim, Young-Hoi (Department of Food Science and Technology, Chonbuk National University) ;
  • Kim, Myung-Kon (Department of Food Science and Technology, Chonbuk National University) ;
  • Park, Heui-Dong (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Choi, Han-Seok (Fermented Food Science Division, National Institute of Agricultural Sciences)
  • 김찬우 (국립농업과학원 발효식품과) ;
  • 강지은 (국립농업과학원 발효식품과) ;
  • 정석태 (국립농업과학원 발효식품과) ;
  • 여수환 (국립농업과학원 발효식품과) ;
  • 김영회 (전북대학교 식품공학과) ;
  • 김명곤 (전북대학교 식품공학과) ;
  • 박희동 (경북대학교 식품공학부) ;
  • 최한석 (국립농업과학원 발효식품과)
  • Received : 2017.07.19
  • Accepted : 2017.09.13
  • Published : 2017.12.31

Abstract

The effect of malic acid-degrading yeast on the quality of Gaeryangmerou (Vitis spp.) wine obtained from grapes commonly used for making wine in Korea was investigated. Alcoholic fermentation was carried out at $25^{\circ}C$, for 14 days. A malic acid-degrading yeast was used as the experimental sample and a commercial yeast, Fermivin, was used as a control. The fermentation process for the experimental yeast lasted 2-3 days longer than that of Fermivin. The pH and the volatile acid content of the wine were 3.94 and 244.20 mg/L, respectively. The total acid content was 0.86% for the experimental group and 0.94% for the control group. The contents of malic acid and succinic acid in the experimental group were significantly lower than that of the control group (245.61, 50.18 mg% for experimental group versus 302.44, 68.39 mg% for control group, respectively). In contrast, lactic acid content was slightly higher in the experimental group. As expected, the main volatile flavor compounds of Gaeryangmerou wine varied with the yeast used for fermentation and were determined to be isoamyl alcohol, ${\beta}$-phenethyl alcohol, 2-methyl-1-propanol, and diacetyl for the experimental wine.

Keywords

gaeryangmerou;wine;deacidification;yeast;fermentation

Acknowledgement

Supported by : 국립농업과학원

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